• 6 ounces vermicelli noodles
• 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer
• 2 stalks green onions ((finely chopped))
• 1/4 cup chopped cilantro
• 1 cup loosely packed spinach ((chopped))
• 1 cup thinly sliced red cabbage
• 1 medium red bell pepper ((thinly sliced))
• 1 batch Marinated Peanut Tempeh
• 1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written))
• 3 Tbsp gluten-free tamari ((or soy sauce if not GF))
• 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written))
• 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml))
• ~1/4 cup water ((to thin))
